JPH104938A - Milky and acidic beverage containing stabilized fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a milky and acidic beverage containing fat, having plenty of body and substantial taste and capable of suppressing isolation and floating of fat even when preserved for a long time or under a sever condition. SOLUTION: This milky and acidic beverage containing stabilized fat is obtained by treating a raw solution containing a milky protein, gelatin and/or hydrolyzed products of gelatin with a transglutaminase and using the resulted solution as a raw component and isolation and floating of fat and/or an associated material of fat with the milky protein are suppressed. To obtain the subject beverage, 0.1-100 units of a transglutaminase is acted to 1g of a mixture containing the milky protein, gelatin and/or the hydrolyzed products of gelatin, total fat milk and/or fat are added to the treated product with the transglutaminase, the pH is adjusted to 3.0-4.5 and the mixture is heat sterilized after homogenization. The content of fat is 0.05-5.0wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a milky acidic beverage containing stabilized fats, and more particularly to fats and / or aggregates of fats and milk proteins during storage under long-term or harsh conditions. The present invention relates to a milky acidic beverage containing a stabilized fat having a mellow taste excellent in appearance and flavor, in which separation and floating of the powder are suppressed.

[0002]

2. Description of the Related Art Conventionally, milky acidic beverages have been fermented using lactic acid bacteria or lactic acid bacteria and yeasts using skim milk as a raw material, and adding a sweetener, an acidulant, a flavor and / or a fruit juice to the obtained fermented milk. After water is added and the concentration is adjusted, the mixture is uniformly mixed and used for drinking. Alternatively, the acidity may be adjusted and the fermented flavor may be imparted by a sour agent and a flavoring agent without performing fermentation using skim milk as a raw material. As a conventional milky acidic beverage, skim milk containing no fat is used as a raw material, and those containing almost no fat in the composition are commercially available. The reason why milky acidic beverages not containing fats or fats are manufactured and sold in this way is that milky beverages are usually acidic, so when fats are contained, fats separate and float under acidity, This is due to poor appearance and flavor and loss of commercial value.

[0003] Milk acidic beverages containing fats are more palatable than milky acidic beverages containing no fat because the refreshing flavor of milky acidic beverages has a more mellow and full-bodied taste than the milky acidic beverages containing no fat. The number of homes is increasing, and sales are growing.
Until now, regarding the technology for dispersing fat stably, the thickening effect of mixing pectin, which is a thickener, with a high concentration of sweetener, and the homogenization of milk to be used under high pressure homogenization to refine fat globules. A concentrated lactic acid-containing beverage containing fat in which fat is stably dispersed by the treatment and a method for producing the same have been developed (Japanese Patent Laid-Open No. 64-20057)
issue).

However, in practice, milky acidic beverages containing fats are technically difficult to prevent the separation and floating of fats and / or fat and milk protein associations during storage under long-term or severe conditions. Yes, limit fat content,
Furthermore, at present, they are sold with a limited shelf life in the market.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to suppress the separation and floating of fat and / or an association of fat and milk protein during storage under long-term or severe conditions, It is an object of the present invention to provide a milky acidic beverage containing a stabilized fat having a high taste and a mellowness and a rich body flavor.

[0006]

SUMMARY OF THE INVENTION The present invention relates to a milk-based acidic beverage containing fat, wherein a stock solution containing milk protein and gelatin and / or gelatin hydrolyzate is transglutaminase (hereinafter referred to as "TGase"). ) Is used as a raw material component, and is characterized in that the separation and floating of fat and / or an association product of fat and milk protein are suppressed. It is a milky acidic beverage containing dried fat.

The present inventors have focused on a technique for causing transglutaminase to act on a mixed system composed of a plurality of types of proteins and / or peptides (Japanese Patent Laid-Open No. Hei 4-91750). The intensive research has been conducted to control the separation and floating of fats and the like. By reacting transglutaminase on a mixture containing the raw material milk protein and gelatin and / or a partial hydrolyzate of gelatin, milk acid containing fat can be obtained. The present invention has been completed by finding that the separation and floating of fat and / or an association of fat and milk protein during storage of a beverage product under long-term or severe conditions are remarkably suppressed.

When a stock solution containing milk protein and gelatin and / or gelatin hydrolyzate is treated with transglutaminase, 1 g of a mixture containing milk protein and gelatin and / or partial hydrolyzate of gelatin is used.
0.1 to 100 units of transglutaminase are applied per unit.

The milky acidic beverage containing a stabilized fat according to the present invention may be prepared by treating a stock solution containing milky protein and gelatin and / or gelatin hydrolyzate with transglutaminase as a raw material component. The usual raw materials and production methods are employed. Therefore, the milky acidic beverage containing the stabilized fat of the present invention,
Fatty acid-free milk protein and undiluted solution containing gelatin and / or gelatin hydrolyzate treated with transglutaminase are added with whole milk and / or fat to adjust the pH to 3.0 to 4.5. After heat treatment, heat sterilization was performed after homogenization. Then, the fat content in the milky acidic beverage is adjusted to a range of 0.05% by weight or more and 5.0% by weight or less.

According to a preferred embodiment of the present invention, there is provided a milk-based acidic beverage containing fat in which the separation and floating of fat and / or an association product of fat and milk protein are suppressed. The amount of transglutaminase per gram of a mixture containing a non-fat milk protein and gelatin and / or a partial hydrolyzate of gelatin in a stock solution containing a milk protein without fat and gelatin and / or a partial hydrolyzate of gelatin was added. The transglutaminase-treated solution (hereinafter referred to as "TGa
It is referred to as “se treatment liquid”. ) Was added to this TGase-treated solution, and whole milk and / or fat was added to adjust the pH to 3.0 to 3.0.
A milky acidic beverage containing a stabilized fat, which is prepared by adjusting to 4.5, homogenized, and then heat-sterilized.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION In order to obtain a milky acidic beverage containing a stabilized fat of the present invention, first, a stock solution containing milky silk white matter is prepared. Milk protein-containing undiluted solution contains milk protein, and if it is in a form in which transglutaminase described later can react with milk silkworm white matter, for example, a liquid substance such as a state in which milk protein is dissolved and suspended and dispersed. However, the present invention is not limited thereto, and may be a solution-containing substance such as a paste obtained by mixing water, a salt solution, or the like with a milk protein powder or a milk protein-containing substance.

The milk protein contained in the milk protein-containing stock solution can be used irrespective of whether it is an animal or a plant. For example, as milk containing milk protein,
Examples include animal milk such as cow's milk, goat's milk, sheep's milk, and horse milk, and vegetable milk such as soybean. In addition, as the type of milk raw material, skim milk, whey, skim milk powder, and / or reduced skim milk can be used. When a milk protein containing fat such as whole fat milk is used as a milk raw material, the remarkable action and effect of the present invention cannot be expected.

[0013] Gelatin and / or partially hydrolyzed gelatin is used as long as it is a gelatin obtained by treating poorly soluble collagen with an acid or alkali and extracting and solubilizing it with hot water using animal-derived skin and bone as raw materials. be able to. Further, any gelatin hydrolyzate obtained by partially hydrolyzing gelatin with an acid or an enzyme can be used.
These gelatin and partially hydrolyzed gelatin may be further subjected to a decolorizing, deodorizing and purifying treatment before use. The average molecular weight of the partially hydrolyzed gelatin is preferably from 1,000 to 10,000, more preferably from 1,000 to 5,000. Average molecular weight of gelatin partially hydrolyzed product 10,
If it is more than 000, gelation occurs in a part of the solution, and the effect of the present invention is weakened. If the average molecular weight is 1,000 or less, the taste is unpreferably tasteful, and the effect of the present invention cannot be obtained.

In the present invention, the non-fat milk solid content of the resulting milky acidic beverage is 0.1 to 5.0% by weight (milk protein content 0.03 to 1.5% by weight), preferably. Is 0.
2 to 3.0% by weight (milk protein content 0.06 to 0.9)
% By weight). 0.1% by weight
If it is less than 50%, the flavor of the milky acidic beverage is hardly obtained, and if it exceeds 5.0% by weight, the viscosity increases and the flavor lacks a refreshing feeling, and it becomes difficult to suppress the aggregation and precipitation of the milky protein. It is not preferable because of fear.

The solid content of the gelatin and / or the partial hydrolyzate of the gelatin of the fat-containing milky beverage containing fat obtained in the present invention is within the range of 0.03-1. 5% by weight, preferably 0.06 to 0.
It is desirable to make it 9% by weight. When the amount is less than 0.03% by weight, the storage stability of the milk-based acidic beverage containing fat is hardly obtained, and when the amount exceeds 1.5% by weight, the flavor of gelatin becomes strong and the flavor lacks a refreshing feeling, which is not preferable.

As a transglutaminase, when an amino group at the ε-position of a lysine residue in a peptide chain acts as an acyl group receptor, ε-amino acid is present between protein molecules such as milk proteins.
(Γ-Glu) Lys, which forms a cross-link, and its origin is not particularly limited. For example, it is derived from microorganisms belonging to Streptoverticillium and the like, from animals such as fish and mammals, and from biotechnology. It can be derived from the production method by utilization. In addition, a factor called Factor XIII present in blood is also included in the TGase of the present invention. Specifically, Japanese Patent Application Laid-Open No. 1-27471 and Japanese Patent Publication No. 1-508
82, and TGase described in JP-A-6-225775 and the like.

A mixture containing a milk protein and gelatin and / or a partial hydrolyzate of gelatin in a stock solution containing milk protein and gelatin and / or gelatin hydrolyzate
In order to prepare a TGase-treated solution by reacting TG, for example, a known method is used in which TGase is brought into contact with a stock solution containing milk protein and gelatin and / or a partial hydrolyzate of gelatin, and an enzyme reaction is performed while controlling the reaction temperature and time. And the like.

The amount of the TGase enzyme to be acted is 0.1 to 100 units, preferably 0.5 to 50 units, per gram of the mixture of milk protein and gelatin and / or partial hydrolyzate of gelatin. If the amount of the transglutaminase enzyme is less than 0.1 unit, the desired effect of suppressing the separation and floating of fat and / or an association of fat and milk protein during storage under the long-term or severe conditions described below cannot be obtained. Exceeding the unit makes it difficult to control the enzyme reaction. Enzyme reaction conditions are usually pH 4 to 9, preferably about pH 5 to 8, and the reaction temperature is 0 to 70 ° C, preferably 2 to 70 ° C.
５５55 ° C. The reaction time is 5 minutes to 48 hours, preferably 10 minutes to 24 hours. After the completion of the reaction, if necessary, the TGase can be deactivated by heating or the like.

In order to obtain a milky acidic beverage containing the stabilized fat of the present invention, a fat and / or whole milk is added to the TGase-treated solution, and then homogenized by a homogenizer. As the fat to be added, any of animal fats derived from animal milk or the like and vegetable fats such as corn oil and olive oil can be used. Fat content is
It is desirable that the content is 0.05 to 5.0% by weight, preferably 0.1 to 2.0% by weight. If it is less than 0.05% by weight, it is difficult to obtain a mellow and rich flavor,
In addition, there is almost no fat floating problem. If the content exceeds 5.0% by weight, the richness is increased, resulting in a flavor lacking a refreshing feeling, and it is difficult to suppress the separation and floating of fat and / or an aggregate of fat and milk protein. Absent.

[0020] Sweeteners such as sugars and sugar alcohols can be contained in the TGase-treated solution to which fat has been added. Specifically, for example, glucose, fructose, monosaccharides such as galactose, sucrose, maltose, disaccharides such as lactose, raffinose, oligosaccharides such as stachyose, sorbitol, mannitol, sugar alcohols such as erythritol, aspartame, stevia extract , High-sweetness sweeteners such as glycyrrhizin, acesulfame K and the like can be used. The sweetener content is TG including fat
In the case treatment liquid, 20% by weight or less, preferably 15% by weight or less is desirable from the viewpoint of flavor and refreshing feeling.

The pH of the milky acidic beverage containing stabilized fat obtained in the present invention is 3.0 to 4.5, preferably 3.2 to 4.5 in order to impart a flavor and a refreshing feeling.
It is necessary to acidify the TGase treatment solution adjusted to 4.0 and added with fat.

The acidification may be carried out by adding an organic acid, an inorganic acid, fruit juice or a mixture thereof, or by using a microorganism such as a lactic acid bacterium to produce an organic acid such as lactic acid by fermentation. It can be carried out by a method using the combination. As the organic acid to be added,
Lactic acid, citric acid, tartaric acid, malic acid, gluconic acid, succinic acid, fumaric acid and the like can be used. As inorganic acids,
Phosphoric acid or the like can be used. This pH adjustment is preferably performed after the sweetener is contained.

Further, if necessary, a dye, a fragrance, a thickener, and the like may be added in order to improve the appearance and flavor. The timing of addition is not particularly limited, but preferably before and after pH adjustment. Is desirable.

The milky acidic beverage of the present invention contains the above-mentioned sweeteners and the like, if necessary, and before and after filling a homogenized TGase-treated solution containing a pH-adjusted fat into a desired container or the like. In addition, heat sterilization is performed to prevent contamination by contaminating microorganisms. The conditions of this heat sterilization treatment can be performed at about 85 ° C. for about 10 minutes after filling the container, which has been performed for producing a conventional milky acidic beverage. Even after such a heat sterilization treatment, the milk-based acidic beverage containing fat can maintain the storage stability for a longer time than before, and can also increase the fat content.

The shelf life of conventional milk-based acidic beverages containing fats is usually about six months at room temperature, and the maximum is nine months. The milky acidic beverage containing the stabilized fat obtained by the present invention is filled in a predetermined container, and even when stored at room temperature for 12 months, no separation and floating of the fat is observed, and a good appearance and flavor are obtained. Will be retained. Especially,
When placed in an environment where the temperature changes drastically, the separation and floating of fat tend to occur, but by implementing the present invention, the effect is remarkably recognized.

[0026]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but the technical scope of the present invention is not limited to these descriptions.

Example 1 1.8 kg of skim milk powder is dissolved in 7.2 kg of warm water with stirring. In addition, gelatin (made by Nippi Corporation, trade name: Nippi Gelatin PA-) was previously added to 2.12 kg of warm water.
10] Add 490 g dissolved therein. After thorough mixing, the mixture is heated to 55 ° C. To this solution was added a transglutaminase preparation (manufactured by Ajinomoto Co., Inc.
Trade name: KS-100] 400 g of a 10% by weight solution is added and reacted at 55 ° C. for 60 minutes. At this time, the pH of the reaction solution was 6.5. The amount of TGase added per gram of protein in the milk protein and gelatin mixture was 3.
There were six units. After completion of the reaction, the TGase treatment solution was heated to 90 ° C. to deactivate the TGase.
A treatment liquid was obtained.

9.3 kg of milk, 12.0 kg of the above reaction solution
And 13.8 kg of a 1% by weight solution of an emulsifier [manufactured by Mitsubishi Chemical Corporation, trade name: Sugar Ester S-1570] was uniformly stirred and mixed, and the resulting mixture was mixed with fructose-glucose liquid sugar (solid content: 75% by weight). %) 18.0 kg, 50% by weight citric acid solution 1.2 kg, and 15.0 kg of a 2% by weight solution of HM pectin [Snow Brand Foods Co., Ltd., trade name: AYD-30] suspended and prepared in warm water are added and mixed with stirring. . Next, after adjusting the pH to 3.6 with a 50% by weight sodium citrate solution, the flavor 18
After adding 0 g, 110.5 kg of ion-exchanged water was added to adjust the total amount to 180 kg. The fat content in this liquid was 0.17%.

This solution was subjected to a laboratory homogenizer (manton Gorlin, model: 15M-8BA).
Pressure 150 kg / cm ² , processing flow rate 2,500 ml / m
The homogenization treatment was performed in. Next, the obtained homogenized solution was heat-sterilized to 95 ° C., and was placed in a transparent glass bottle container (capacity 2).
00ml), and cooled to room temperature to obtain a milky acidic beverage containing stabilized fat.

As Comparative Example 1, a TGase 10% solution heated to 90 ° C. (attained temperature) and deactivated was used.
The following operations were carried out in the same manner as above to obtain a milky acidic beverage containing fat. The amount of TGase added at this time was 3.6 units per gram of protein in the milk protein and gelatin mixture.

Each of the obtained beverages was subjected to a cycle storage test using a program incubator (model name: IN-800, manufactured by Yamato Kagaku Co., Ltd.). The temperature was set at 5 ° C. and 40 ° C. repeatedly every 12 hours. This cycle was repeated for 30 days, and the thickness of the floating fat layer was measured. Further, the average particle size of the fat and the aggregated-aggregated milk protein suspended in the milk-based acidic beverage containing fat immediately after the production was measured using a laser diffraction particle size distribution meter (manufactured by Shimadzu Corporation, trade name: SALD)
-1100). Table 1 shows the test results.

[0032]

[Table 1]

Example 2 Gelatin in Example 1 (Nippi Gelatin PA-1)
0) The amount used was 250 g, dissolved in 2.36 kg of warm water, and the same treatment as in Example 1 was performed. A storage test was performed on each of the obtained beverages in the same manner as in Example 1. Table 2 shows the test results. The amount of TGase used in Example 2 was 4.7 units per 1 g of the protein in the milk protein and gelatin mixture, and the amount of TGase used in Comparative Example 2 was the same unit.

[0034]

[Table 2]

Comparative Example 1 1.13 kg of whole fat milk powder and 0.91 kg of skim milk powder are dissolved in 6.96 kg of warm water with stirring. to this,
A solution in which 490 g of gelatin (Nippi Gelatin PA-10) is dissolved in 2.12 kg of warm water in advance is added. After thorough mixing, the mixture is heated to 55 ° C. To this solution, 400 g of a 10% by weight solution of TGase (trade name: KS-100, manufactured by Ajinomoto Co., Inc.) was added.
React for 0 minutes. After the reaction is completed, add 90 mL of TGase treatment solution.
It heated to ℃, and obtained the TGase processing liquid which deactivated TGase.

0.95 kg of skim milk powder was dissolved in 8.35 kg of water, and 12.01 kg of the above reaction solution and an emulsifier [Sugar Ester S-15, trade name, manufactured by Mitsubishi Chemical Corporation]
70] After uniformly stirring and mixing 13.8 kg of a 1% by weight solution, fructose-glucose liquid sugar (solid content: 75%) was added to the obtained mixture.
18.0 kg, 50% by weight citric acid solution 1.2
kg of HM pectin suspended in warm water
AYD-30] 2 wt% solution 15.0k
g and mix with stirring. Next, after adjusting the pH to 3.6 with a 50% by weight sodium citrate solution, 180 g of fragrance was added, and 110.5 kg of ion-exchanged water was added to adjust the total amount to 180.
kg.

This solution was subjected to a laboratory homogenizer (manton-Gaulin Co., Ltd., model: 15M-8BA).
Pressure 150Kg / cm ² , processing flow rate 2,500ml / m
The homogenization treatment was performed in. Next, the obtained homogenized solution was heat-sterilized to 95 ° C., and was placed in a transparent glass bottle container (capacity 2).
00 ml) while hot, and then cooled to room temperature to obtain a milky acidic beverage containing fat. The obtained beverage was subjected to a storage test in the same manner as in Example 1. Table 3 shows the test results.

[0038]

[Table 3]

[0039]

EFFECTS OF THE INVENTION Even when stored under long-term or severe conditions, the separation and floating of fats is suppressed, and a milky acidic beverage containing lipophilic fat having a mellow and full-bodied taste can be provided.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Natsue Kawakami 5-11-10 Fuchinobe, Sagamihara-shi, Kanagawa Prefecture Calpis Food Industry Co., Ltd.

Claims (4)

[Claims] 1. A milk-based acidic beverage containing fat, which is obtained by treating a stock solution containing milk protein and gelatin and / or gelatin hydrolyzate with transglutaminase as a raw material component, and/
Alternatively, a milky acidic beverage containing a stabilized fat, wherein separation and floating of an association product of fat and milky protein is suppressed. 2. The treatment with transglutaminase,
2. The method according to claim 1, wherein 0.1 to 100 units of transglutaminase are allowed to act on 1 g of the mixture containing the milk protein and gelatin and / or partial hydrolyzate of gelatin.
Milk acidic beverages containing stabilized fats. 3. Fatty acid and / or fat is added to the transglutaminase-treated one to adjust the pH to 3.0 to 3.0.
The milky acidic beverage containing a stabilized fat according to claim 1 or 2, which is prepared by adjusting to 4.5, homogenized and heat-sterilized. 4. The milk content beverage has a fat content of 0.05.
The milky acidic beverage containing the stabilized fat according to any one of claims 1 to 3, which is not less than 5.0% by weight and not more than 5.0% by weight.